Apple and olive oil pudding
Poaching apple ingredients
250g apples peeled and chopped
1 teaspoon of extra virgin olive oil
1 tablespoon of chopped rosemary
3 eggs separated
125g castor sugar (1/2 now and 1/2 later)
60ml extra virgin olive oil
60ml of poaching liquid (that has cooled down)
75g plain flour
1/2 teaspoon baking powder
Poach apples till cooked, retain poaching liquid for later. Place poached apples in a buttered dish – approx. size 20cm – ready for batter mixture.
Preheat oven 180C
In a bowl beat 3 egg yolks with half the sugar until mixture is pale.
In a separate bowl whisk the 3 egg whites and the remaining sugar until they form soft peaks.
Back to the egg yolks bowl, sift in flour and baking powder. Add 60mls (cooled) poaching liquid and 60mls of extra virgin olive oil.
Slowly fold in whisked egg whites (1/3 at a time) until all is combined.
Pour combined mixture over the apples that have already been placed in buttered dish.
Bake in 180C oven for 20-25 minutes.
It rises a little like a souffle and falls back again.
Serve directly from baking dish.
Dust with icing sugar (optional)